Homemade Cherry Liqueur is so easy, time does all the work! It makes a great Christmas gift, though you want to some for yourself too!
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Preserving Cherries
Cherry season is so fleeting! I am always looking for ways to preserve cherries. If you read this blog with any regularity you know I consider infusing alcohol as one of my hobbies. Combine my hobby with infusing liquors and wanting to preserve cherries and you come up with a tasty solution - Homemade Cherry Liqueur!
Homemade Cherry Liqueur
Making this homemade cherry liqueur is so easy! You basically pit a bunch of cherries, I used this cherry pitter. You place the pitted cherries in a large jar, add vodka and sugar. Shake the jar and steep in a cool dark place for 8 - 12 weeks.
At that time, you can strain out the cherries and store them in the freezer - they are amazing on ice cream. Or you can do like I do and just leave them in the liqueur, scooping them out when you want some cherries.
Great for Christmas Gifts
This is so lovely when decanted into pretty bottles, like these 12 ounce, or these 8.5 ounce, or this one with serving glasses. As a bonus you get to keep the strained cherries - spoon them on vanilla ice cream!
Just be sure and make a second batch for yourself. You are going to want to. Really you are.
Dark Cherry Liqueur
Ingredients
- 1 1/2 pounds cherries
- 1 1/4 cups sugar
- 750 milliliter vodka 80 Proof
Instructions
- Pit the cherries and place them in a glass container large enough to hold them, the vodka and the sugar. Add the vodka and sugar to the jar. Shake to dissolve the sugar. Steep in a cool, dark place for 8 weeks.
- The original recipe tells you at 8 weeks to strain out the solids and then add 1/2 cup of simple sugar syrup and age for 2 to 3 months. I obviously skip this step. I just let mine age with the cherries in it for about 3 months and then start fishing out the cherries as I need (or want) them!
Nutrition
Looking for more homemade liqueurs?
Can you use frozen cherries?
Sure!
OH yes!! Love this idea! Definitely going to try it!!
I know this has to be good. Once I did a big jar, every month I added a fruit and a bottle of rum, by the time the holidays rolled around it was an incredible concoction that my adult relatives enjoyed immensely!
Pam , your niche is so unique and wonderful. This is another WOW recipe I love to try.
I am always amazed by your talents and creativity. xo
this is so cool, i never knew you could do this with fruit and vodka! i'd LOVE this as a gift 🙂
I totally agree! This would make an excellent Christmas gift. I always love giving people something homemade that they can enjoy together.
This is so easy! I need to give this one a run!
You do! It's so good!
I made a cherry liqueur with a similar recipe. After straining out the cherries and adding some simple syrup, I let it sit for another month or so. I just opened the jar tonight, and the metal top popped. Is that normal?
Concerning the top popping:
To safely make liqueurs, the alcohol percentage needs to be high enough to prevent fermentation of the fruit.
I use vodka and sugar, though if the ratio of fruit is very high, the water content in the fruit may dilute the alcohol percentage significantly.
An old and simple country recipe my dad gave me was:
1. Fill the jar 3/4 with fruit
2. Pour sugar to just cover fruit
3. Pour in vodka (or higher proof +40) to fill jar.
4. Turn daily to blend sugar until dissolved
5. Let sit for minimum 8 weeks
6. Strain off fruit to clarify
Correction on the ”40 proof" :
I should have said, "40%" or 80 proof.
I can't get enough cherries lately and this looks like the perfect way to use them!
This is so awesome! I can imagine cherry flavored desserts in the middle of winter! Pinned for future reference!
Oh, perfect timing - I'm starting to see cherries all over the place! On my list...
I love cherries and infused liqueurs, this sounds wonderful, can't wait to give it a try!
Another great recipe for me to try! Your blog alone is going to keep me busy trying out new things this summer, Pam! This is awesome!
I do what I can to get everyone infusing liqours!
our plum - gin infusions are to die for. Don't have access to cherries, so I am jealous. I don't know about cherries, but DO NOT use stone fruit pits such as peach, apricot (neither of which make good infusions for us), or plum pits. Anyone remember latriele? These contain cyanide. And did I mention the cherry infusion makes me jealous?
There's more cyanide in the city's air than in the pits. Don't fret. They give a mellower taste, from all the recipes I've read using them.
fantastic way to prolong the glory of cherries!
yummy! definitely going to try this!
MMMM what a super idea. I can't imagine how great this will taste come November as we're sitting in front of a roaring fire. I'll think of you - thanks Pam!
The cherries look so pretty in the jar! That's reason enough for you to make them.
Love your proclamation for this summer. The only liquer I've ever made was Limoncello. I wasn't impressed with my efforts. If I made something this beautiful maybe I'd get the liquer bug.
Ooo I could see this being super lovely. Cherries are my favorite and they are NOT featured in drinks enough, in my opinion!